Table 2.
SOR scavenging, H2O2 scavenging and FRAP value of olive biophenols.
| Biophenols | SOR EC50 (μM) | H2O2 EC50 (mM) | FRAP mM TE/g | |
|---|---|---|---|---|
| Non-flavonoids | CA (1) | 436.3 | 1.01 | 0.830 ± 0.19 |
| HT (3) | 291.4 | 1.02 | 0.775 ± 0.16 | |
| OL (4) | 258 | 1.02 | 0.713 ± 0.18 | |
| VB (6) | 119.4 | 0.66 | 1.173 ± 0.27 | |
| FRAP mM TE/g | ||||
| Flavonoids | QU (9) | 93.97 | NS | 1.272 ± 0.29 |
| RU (10) | 143.2 | NS | 0.957 ± 0.22 | |
| LU (8) | 234 | NS | 1.011 ± 0.23 | |
| SOR EC50 (μg/mL) | H2O2 EC50 (μg/mL) | FRAP mg TE/g | ||
| Extracts | OLE | 1.89 | 120.6 | 2.261 ± 0.51 |
| OFE | 6.71 | 217 | 1.708 ± 0.39 | |
| HTE | 1.98 | 115.8 | 2.824 ± 0.64 | |
| OLP | 2.46 | 280.3 | 1.421 ± 0.32 |
TE: Trolox® equivalent, NS: not significant, CA: caffeic acid, OL: oleuropein, HT: hydoxytyrosol, VB: verbascoside, QU: quercetin, RU: rutin, LU: luteolin, OLE: olive leaf extract, OFE: olive fruit extract, HTE: hydroxytyrosol extreme, OLP: olivenol plus.